LAS LUPITAS BUTCHER SHOP

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak observed on shelf above cheese in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked chicharrones measured 74-82F and had been cooling for 1 hour and 45 minutes. Chicharrones were cooling on speed rack at room temperature. Ensure staff place cooling TCS foods in mechanical refrigeration quickly so the food cools within the proper time and temperature parameters. CDI - PIC moved chicharrones to freezer and all pieces were below 70F within 15 minutes. 0 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Queso oaxaca in display case measured 48F. Salsa in upright cooler measured 45F. PIC stated both items were out being used in the last hour. Ensure staff places TCS foods above 41F in walk-in cooler to cool quickly. CDI - PIC moved salsa and cheese to walk-in cooler to cool quickly. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicharrones were cooling for 1 hour 45 minutes on speed rack at room temperature. Ensure cooling TCS foods are placed in walk-in cooler or freezer after preparation so they can cool to proper temperatures in time. CDI - PIC moved chicharrones to freezer to cool and he was educated on cooling methods. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small ants observed on wall. Contact pest control to control pests. 0 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drinks observed on table where chorizo was being prepared. Employees must store personal drinks in a separate location away from food prep, such as a low shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Knife observed in hand washing sink. Do not store items in hand washing sinks. CDI - PIC moved knife to 3-compartment sink. 0 pts.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Chorizo seco has par-cooked and sól to customers. VR - Verification required within 10 days that establishment writes written procedure for chorizo seco or it must be cooked to a minimum internal temperature of 155F. PIC e-mailed template procedure. Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Par-cooked chorizo seco and raw chorizo were cooling in display case at 50-60F. PIC stated they were just prepared in the last 30 minutes and put in cooler. Use walk-in cooler to cool TCS foods after preparation to ensure they reach 41F within the required time. CDI - PIC moved trays to walk-in cooler to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 paper towels dispenser was out of paper towels. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser. 0 pts.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored on shelves above raw beef and raw pork in walk-in cooler. CDI - Raw chicken moved to bottom shelf. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Boxes of raw eggs stored on shelf above cheese in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Eggs moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Salsas in front cooler and queso fresco and ham in display cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked chorizo measured 42-47F in meat case. PIC stated it was finished cooking this morning at 6am. CDI - PIC moved tray of chorizo to walk-in cooler to continue cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bucket observed in hand washing sink. Do not store items in hand washing sinks. CDI - PIC removed bucket. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall damage in back dry storage area. Doors in back area are damaged at bottoms also. Repair physical facility damage. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food above limes and oranges in upright cooler. Store employee personal food in a separate location.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner on shelf with clean knives. CDI PIC moved glass cleaner.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps under 2 back doors and a hole in one of the doors. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed Floor tile damage in several areas in kitchen including the walk in cooler and floor of the mop sink. Also observed paint chipping and peeling on the walls and door in the back dry storage room. PIC stated that they have begun working on the floor and the walls of the dry storage room. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels at back handwashing sink. CDI PIC provided paper towels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps under 2 back doors.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tile damage in several areas in kitchen including the walk in cooler and floor of the mop sink. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of white liquid in tortilla room without a label. PIC identified it as teflon spray for conveyor. CDI - PIC labeled bottle - 1 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tile damage in several areas in kitchen including walk in cooler. Repair floor. - 0.5 -

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed large spray bottle of bug spray in storage room. EHS advised PIC that this can not be used in the facility. PIC stated that he only uses it at his home and showed EHS pest control invoices.CDI PIC removed toxic spray from facility

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed torn gasket on WIC door ( half of the gasket is missing) and on the lowboy cooler across from the display case. 4-501.11 Maintain equipment in good repair. Observed display case leaking and causing water buildup on the floor. PIC stated that refrigeration company is scheduled look at it today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsa and a soft cheese with no date marking that were prepared or opened the day before. CDI PIC date marked For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tile damage in several areas in kitchen. Wall damage in storage area behind dry goods. Repair floor and wall where needed. Repeat

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 2 containers of raw chicken stored on shelf above raw pork. Raw chicken must not be stored above raw pork. CDI - PIC moved raw chicken to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Large container of tomatoes measured 56F after cooling for 2 hours. At this rate and in this large container, the tomatoes would not reach 41F within 4 hours of preparation. CDI - PIC discarded tomatoes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked chorizo in display cooler measured 49-50F. PIC stated it was left out while employees were moving food from walk-in cooler to the meat case. TCS foods must be 41F or less. CDI - Chorizo moved to freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pico measured 45-46F in upright cooler. Large container of tomatoes cooling in other upright cooler at 56F. PIC stated it began cooling 2 hours ago. TCS foods must be cooled in equipment designed for rapid cooling. Also, cooling TCS foods must be cooled in shallow pans or thin portions to facilitate rapid cooling. CDI - PIC moved pico to walk-in cooler. PIC moved tomatoes to sheet pan and placed in walk-in cooler. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees observed with jewelry on their wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plugs missing on dumpster. // 5-501.15 Provide dumpster, waste containers that are of sound construction. 1 dumpster is missing lid. Replace dumpster. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tile damage in several areas in kitchen. Wall damage in storage area behind dry goods. Repair floor and wall where needed. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating in food prep line.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed tomatoes in RI without dates. CDI. PIC date marked. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters at the back. Needs to be covered. repeat

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone stored in prep area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs stored above milk. CDI. PIC changed the storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed build up on meat slicer from previous days. CDI.. PIC removed to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed guacamole, salsa, cream cheese in RI without dates. CDI. PIC date marked. Repeat.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in one of the RI up front. CDI. PIC replaced.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed guacamole and salsa in grab and go RI without labels. Products needs to be labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the facility. CDI. PIC removed to be cleaned.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelves in the dish drying area. Needs to be cleaned.

5-501.16(C)Providewastebinsinrequiredareasincludingathandwashsinks.Observednowastebinbyhandsinkintheback area. Needs to have one. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters at the back. Needs to be covered. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs on dumpsters at the back. Needs to have some.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in the kitchen area. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pork, beef in display cold holding at temperatures above 41F. CDI. PIC removed to the cooler and indicated that it was placed in the display not long ago. Repeat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened through out inspection. CDI. PIC Closed it.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floors in the kitchen area. Needs t o be repaired. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, pork, beef in display cold holding at temperatures above 41F. CDI. PIC removed to the cooler and indicated that it was placed in the display not long ago.

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food.- P. Observed sanitizer containers stored above display case. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed pork stored directly below the prep sink. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Needs to wear some. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-. Observed a dish stored directly in the hand washing sink. CDI. PIC removed. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Needs to wear some.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on prep tables. CDI. PIC removed. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floors in the kitchen area. Needs t o be repaired. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on hood vents. Needs to be cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-. Observed a dish stored directly in the hand washing sink. CDI. PIC removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple containers of food stored through out the facility without covers on them. Needs to be covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork, chicken, beef in display case, cold holding at temperatures above 41F. CDI. PIC indicated that it was brought out not long ago and took it back to the cooler.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a bottle of sanitizer stored directly on the top of the display case with drops of sanitizer on the case. CDI. PIC removed and cleaned.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer at 0ppm. CDI. PIC changed the solution. Also observed wet wiping cloths on prep tables through out. Needs to be removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed smoked pork lion above RTE crema in the WIC. CDI-PIC moved smoked product to a raw shelf since it has the consumer advisory and it considered a raw product.

4-702.11 Before Use After Cleaning - P Observed food employee wash dishes, rinse dishes and not use bleach to sanitize. PIC said this is not the normal dishwasher. CDI-PIC showed employee that they need to sanitize afterwardds and they did it correctly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed precooked pork fat/meat in oil in a frying bin at 82F. PIC said they finished it at 7am and it has been cooling in the deep fryer since. They keep it there until they cook it again to make fried carnitas (which are non-tcs). CDI-PIC reheated the pork for the double fry while EHS was on site and it reached 205F in 20mins.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex in a bottle with a bleach label. CDI-PIC labeled correctly.

4-501.11 Maintain equipment in good repair. Observed a dented prep unit top in the kitchen, and a loose/broken shelf in the WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed used lard holding above 41F. PIC stated he cooks the pork in fresh and/ or used lard. Juices from the meat are poured into a container and sit on a shelf beside the milk cooler. The used lard found by the EHS had not been temperature controlled since being portioned yesterday. PIC stated they re-use the lard to cook fresh pork. Two large containers of lard had been sitting out since yesterday. PIC stated they would re-use the lard that had not been temp controlled. CDI- Used lard for yesterday was discarded. EHS asked if meat being cooked for today was mixed with any used lard from yesterday. PIC stated no, the meat that is being cooked has fresh lard, which is why we have run out today. All other used lards sitting beside the milk cooler were made fresh this morning were moved to the walk in freezer to cool down properly. Had a discussion with PIC about using temperature control for all potentially hazardous items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on the floor. CDI- Bucket removed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on prep station next to slicer. CDI- PIC moved drink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three comp sink reading 0ppm. CDI- PIC had employee add more chlorine to sanitizer solution.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 103F. CDI- PIC had employee reheat to 176F and then hot held.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde, salsa, and Nopales at temperatures above 41F in reach in next to front door. CDI- PIC voluntarily discarded Nopales and uncovered salsas to quickly cool them.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Salsa, meat marinade, ham, and other applicable foods not date marked througout facility. CDI- PIC had employee place dates on them.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsas being cooled with covered lids in reach in. CDI- PIC removed lids for cooling. Observed rehydrated chilli in WIC cooling in a plastic bag tightly closed. CDI- PIC stated employee just completed preparing them an hour ago and will be making them into sauce shortly. PIC had employee start the processes of making sauce.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with no thermometer. VERIFICATION REQUIRED 1-24-2020

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean containers.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed gaskets on two different reach ins in need of repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids on dumpsters open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster missing drain plug.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on a prep table next to the grinder and another drink stored on a shelf above a prep table. CDI - drinks were removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bottle unlabeled. CDI - bottle was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicharrons cooling on the counter; item was 133F. CDI - explained proper cooling methods; item was placed in the walk in cooler to cool.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee's food and other items stored with facility items throughout. Keep employee items separate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed chorizo in the meat case at 52F. CDI - chorizo was moved to the walk in cooler to cool; see temperature chart.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in cooling unit with meats. CDI by discard.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed open bag of sugar.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surfaces and hand sink.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed utensils stored between equipment on line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw pork bellies stored in prep area > 45F. CDI returned to walk-in cooler. PIC will work with smaller batches going forward. observed pork bellies at 48F prior to departure. (cooling at 5F per 30 min).

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed open packages of deli ham in display case without date mark. CDI by date marking.

4-501.11 Maintain equipment in good repair. obsevred damaged plastic cover on Hobart meat saw.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. observed upright cooler at front of store without thermometer. CDI by adding thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed open bags of flour in tortilla room.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed utensils stored behind towel dispenser on wall and behind handsink faucet.

2-401.11 Eating, Drinking, or Using Tobacco - Observed open top employee beverage on work surface. CDI by covering and storing below work surface.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicharones with meat atttached stored in tubs on rack in hallway < 135F. CDI by voluntary discard by PIC. Chicharones are being fully cooked and stored on rack in hallway at room temperature, Meat on this product is tender and moist and will be treated as TCS food item (M.Muris). PIC will begin cooling this food product in upright cooler. PIC will monitor cooling and ensure product cools from 135F to 70F within 2 hours and from 70F to 45F within another 4 hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of house made salsas not being date marked. CDI- PIC date marked salsas. Observed open packages of deli ham in display case and walk-in cooler without date mark. CDI by date marking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of window cleaner and faded label on sanitizer spray bottle. CDI by labeling. 7-207.11 Restriction and Storage-Medicines - P,PF Observed employee medications stored in food prep area. CDI by removing.

4-702.11 Before Use After Cleaning - P Properly sanitize all food contact surfaces. Observed empleee washing dishes at 3 comp sink was not sanitizing them. CDI- Employee corrected, properly submerged dishes in sanitizer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of house made salsas prepped 3 days ago that were not being date marked. CDI- PIC date marked salsas.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS chicharrones with meat on the rind that are being cooled in deep tubs at room temperature without any use of cooling methods, to later be re-cooked and hot held. Reviewed proper cooling methods, PIC will place chicharrones in walk in to cool until needed and reheated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket containers of manteca stored on floor. CDI- Manteca stored off the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Knives between cutting boards and front of meat case, knives should not come into contact with meat case as this is not a frequently cleaned and sanitized surface. PIC will find another location for in use knife storage.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tile under meat case toward end of meat case.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed an employee touch cooked pork chops with bare hands. CDI - pork chops were voluntarily discarded.

General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a knife in the handsink by the 3 comp sink. CDI - knife was removed.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the deli slicer. PIC stated they have not used it today and was used yesterday. CDI - slicer was cleaned during inspection

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle of a knife laying directly on top of cheese in the meat case. CDI - explained proper way to store the knife and the top layer of cheese was cut off.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored above containers of salsa. Keep employee items away and below food for the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed knives with raw meat debris stored on a shelf on the moveable cart used for cutting raw meats. PIC stated that the knives were from yesterday. CDI - knives were taken to the 3 comp sink to be washed, Observed a little food debris on the slicer. PIC stated the slicer was used yesterday. CDI - slicer was cleaned during inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket on the floor. CDI - bucket was elevated.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meats; Observed raw pork chorizo stored above raw pork loin in front display case; CDI all raw meats properly stored according to final cooking temp.

4-501.12 Cutting Surfaces - C; Keep cutting surfaces in good repair; Observed stained / gouged cutting blocks in front market area in need of replacing (blocks containing screws and heavy gouged marks). 4-101.11 Characteristics-Materials for Construction and Repair - P; Ensure that all equipment that is installed must meet proper requirements. Observed new gas cooker in back storage area in need of proper review from MCHD.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Keep food contact surfaces clean and sanitized; Observed tape wrapped on tortilla catch plate on tortilla machine; CDI tape removed.

(general comment) 4-202.11 Food-Contact Surfaces-Cleanability - PF; Keep non-food contact surfaces in good repair; Observed split gasket on cooling unit in need of repair.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; properly store raw meats to prevent contamination; Observed two large containers stored underneath raw beef. CDI salsa properly stored in safe location.

6-501.111 Controlling Pests; Keep facility free of pest; Observed large amounts of flies throughout establishment.

3-301.11 Preventing Contamination from Hands; Do not bare hand touch RTE food products; Observed employee bare hand touching cooked tortillas; CDITortillas discarded and employee used gloves to handle cooked tortilla shells.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly hot hold PHF products; Observed cooked pork hot holding in large vat; Observed pork measuring 128-132 degrees F; CDI heat setting turned up and came to a boil during inspection for proper reheat.

(general comment)4-101.19 Nonfood-Contact Surfaces; keep non-food contact surfaces in good repair; Observed split-torn gasket on walk-in cooler door in need of repair.

Properly hot hold PHF products; Observed cooked pork hot held in cooking vat measuring 118 degrees F; pork reheated and left on during service to maintain holding temperature.

Proper store food to prevent contamination; Observed two large containers of cooked food products cooling on drain board of clean side three compartment sink.

(general comment) Keep equipment in good repair; Observed rusted shelving inside walk-in cooler in need of changing.

(general comment) Keep flooring clean; Observed flooring inside walk-in cooler collecting debris in need of cleaning.

Keep facility free of pest; Observed numerous amounts of flies throughout kitchen area.

Keep floors, walls and ceiling in good repair; Observed baseboard broken near entrance to walk-in cooler.